Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variet
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Format PDF ● Pages 368 ● ISBN 9781439894767 ● Editor M. Monica Giusti & Taylor C. Wallace ● Publisher CRC Press ● Published 2013 ● Downloadable 6 times ● Currency EUR ● ID 2767170 ● Copy protection Adobe DRM
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